GOLLALU

Prep time : 10 mins

Cook time : 30 mins

Total time : 30 mins

Author :Vahchef

Main Ingredient : Other

(59 ratings)

0 reviews so far

Servings : 0 persons

Published date : June 14, 2018

Ingredients used in GOLLALU

• Cumin seeds - 1 teaspoons.

• Mustard seeds - 1 teaspoons.

• Hing - 1 teaspoons.

• Water - 1 bottle.

• Red chillie powder - 1 to taste.

• Salt - 1 to taste.

• Dhania raw - 20 grams.

• Green gram dal - 250 grams.

• Turmeric powder - 1 teaspoons.

• Raw red chiies - 5 numbers.

Method:

1. Take the following in an indian mixie (blender) and gring it coarsely. green gram dal of 200 grams, Add raw dhania, salt, Red chillie powder, pinch of turmeric powder The green gram dal should be coarsly grind and NOT like a fine powder. 2. Now take this mixture in a bowl and add 2 tspns of oil and some water to mix well so that you can make oval balls in your hand. 3. Put 1 big mug water and bring that to boil. 4. Put these oval green gram balls in boiled water and simmer the flame and allow that to cook. Once this is cooked, with a spoon, take out the oval balls one by one and put it on a plate. 5. now take a kadhai. pour 3 tspns of oil, put mustard seeds, cumin seeds, hing, redchillies and allow that to splutter. 6. Put that oval balls in this kadhai and keep it with a lid covered. MOve the balls on the other side so that all the side of the balls get oil and heat.Turn off the stove once it looks cooked. It will become a bit brown on all side. Instead of boiling these oval balls in water, these balls can also be cooked by putting these balls on top of bringal or Ivy gourd (Dondakaya) curry and toss the curry gently without breaking the balls. The flavour of the curry also gets to these balls. To make hing oil: Take a small kadhai and put oil, hing, red chillies, mustard seeds and wait until that splutters. Put this hing oil in rice and take that oval balls and can have it. It will be like besan powder to eat but very tasty. It can also be tempered with curry leaves and garnished with coriander leaves.